Comfort Food: Mom's Tuna Casserole
08/10/04 10:36 AM
I'm new to this, so I have been adapting old recipes into something I can handle better.
2 c. pasta, I use vegetable spirals for color. Penne or ziti also works well. 2 cans tuna (packed in water) 1 c. Soy milk 1 c. Soy Mayonnaise 1 T. Low-fat margarine 2 T. white flour 2T. dried dill (more if using fresh) Juice of one lemon Pepper to taste Optional: One package of defrosted frozen broccoli florets
Boil pasta according to directions. Drain and set aside.
In medium sized saucepan, melt margaine over medium-low heat. Once it has melted, whisk in flour until it becomes paste-like. Turn the heat up to medium high, and slowly add the soy milk, whisking constantly until the mixture thickens and is bubbly. Remove from heat and let cool slightly. Stir in the mayonnaise. Add tuna, lemon juice, dill and pepper. Adjust seasonings to taste. Bake in a casserole dish in a 350 degree oven for 30 minutes, or until bubbly. Optional: Before baking, add chopped broccoli florets (small pieces) to mixture. Usually I just garnish the top of the casserole with small pieces of frozen broccoli that have been defrosted. It adds nice color.